"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

3 filets of Mahi probably averaged a little over a poundSaltLimesWhite onionCilantroHabanero peppers

Directions:

Directions:

Dice the Mahi, spread into casserole dish and evenly salt it. Stir it around and salt it some more. When you think you've salted it enough put a little bit more on there. The salt gives the fish the firmness.

Chop up a large white onion(small pieces about the size of your Mahi) and mix in with Mahi. Squeeze your limes over the mixture and keep squeezing until just the tips of the mix are above the "water line." Chop up some fresh cilantro and slice the habanero peppers(I used 2) spread it over the top and let it all sit for about 30 minutes. Transfer to a large glass jar with a lid and press it down to ensure that everything is under lime juice. Let it set overnight! Shake it up in the morning and have your first bowl before coffee!

Each time you have a bowl, pour off just enough liquid from the jar to leave about 1 inch of fish exposed.

Personal
Notes:

Personal
Notes:

Do not use any metal only glass - You can substitute bottled Key Lime Juice if needed - It is easier to dice the filets if they are semi frozen it

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